3 cups chickpeas, cooked
½ cup scallions, thinly sliced
1 tsp dried red pepper flakes
¼ cup Castelvetrano olives, pitted and quartered
½ cup celery, thinly sliced
1 tbsp lemon zest, finely chopped
½ tsp garlic, finely chopped
1 cup parsley leaves, coarsely chopped
¼ cup mint leaves, finely chopped
Juice of 2 large lemons
½ cup extra-virgin olive oil
salt and pepper
½ tsp piment d’espelette
1. Mix together all ingredients except piment d’espelette in a large bowl, and toss gently to fully incorporate.
2. Adjust seasoning as desired with salt and pepper.
3. Spoon entire salad into serving dish, and sprinkle with espelette or Aleppo pepper.